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The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten-free pancake.
Food Sci Nutr. 2023 Nov 20;12(2):1304-1317. doi: 10.1002/fsn3.3844. eCollection 2024 Feb.
Food Sci Nutr. 2023.
PMID: 38370078
Free PMC article.
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